HuntingFishing4x4.com

Trout
Butter
Cream
plain flour
parsley
whiskey
Fillet Trout (Cutlets or Steaks type cut also work well) and cover both sides with flour.
In a pan add the butter and Saute floured trout for a couple of minutes on each side.
Add a splash of whisky and cook for a further 15 minutes turning once half way through.
remove the trout and place on serving dishes
boil up the juices left in the pan and add the cream and parsley stir for a few seconds.
pour cream sauce over cooked trout and serve.

Note: goes well with a variety of veg and quantities of cream/whiskey/butter can be varied to suite servings (ITS NICER THAN IT SOUNDS)

Comments from Phil: This recipe may sound odd but it does taste great. perhaps it may be better to go carefull with quantities first time of trying half pint cream a shot of whisky and the herbs can be any others of you choice but its worth the try in its basic form